CHEF JEFF — ONE BYTE AT A TIME: Sweet Potato Grits

This recipe from down South comes from “Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company” by Virginia Willis.

Sweet Potato Grits

2 cups water

2 cups low-fat or whole milk

1 cup stone-ground grits

2 medium sweet potatoes, peeled and grated

Coarse salt and freshly ground white pepper

¼ teaspoon ground ginger

Pinch of ground cinnamon

1 tablespoon unsalted butter

Combine water, milk in large, heavy saucepan. Bring to gentle boil over medium-high heat. Slowly add grits, whisking constantly. Add sweet potato. Season with salt, white pepper. Decrease heat to low and simmer, stirring often, until grits are creamy, thick, 45 to 60 minutes. Taste grits and sweet potato to make sure both are cooked and tender. Add ginger, cinnamon, butter. Taste, adjust for seasoning with salt, white pepper. Serve immediately.

Yield: Serves 4 to 6.

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